The Mint Julep is a classic cocktail generally associated with the American South. Each year, typically around the running of the Kentucky Derby, they pop back into style alongside seersucker and white shoes. The truest version of the drink mixes bourbon with sugar and mint and plenty of ice. Our version adds plenty of blackberries and replaces the bourbon with one of my favorite Tennessee whiskeys for the money: George Dickel No. 12.
What you need (makes 4 drinks):
- One pint of blackberries
- A generous handful of fresh mint leaves
- 1/2 cup of raw sugar
- A liberal amount (or 1 cup!) of Dickel No. 12
In a good blender, puree your blackberries, mint leaves and sugar. Run the puree through a good sieve to remove most of the seeds. You’re still going to have a few in there and that’s ok. Important: No matter how much you may want to DO NOT EAT ALL OF THE PUREE. It’s really tasty, but I promise you want to save it for the drinks.
In a freshly rinsed blender, combine the puree and the bourbon with two good handfuls of ice. Blend until smooth and garnish with a couple of fresh mint leaves. Serve immediately and often, and always consume responsibly.
That’s it and that’s all! Talk soon.